I know mornings can be a rush, and finding a quick, filling breakfast can feel like a challenge. That’s why I am so excited to share two of my favorite recipes for delicious, make-ahead oatmeal cups with you today!
These easy breakfast solutions are perfect for busy weekdays. They feature hearty oats and sweet bananas, making your morning meal simple and satisfying. You’ll love having these ready to grab and go!
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Banana Oatmeal Cups for Easy Mornings
These banana oatmeal cups are your perfect grab-and-go breakfast solution. They are soft, naturally sweet, and packed with good-for-you oats, making your busy mornings a little easier.
Key Ingredients & Tips for Banana Oatmeal Cups
- Ripe Bananas: Use very ripe bananas with lots of brown spots. This adds natural sweetness and moisture without extra sugar.
- Muffin Liners: Always use paper muffin liners for these. It helps the cups come out cleanly and makes cleanup simple.
- Oat Choice: Quick oats work best here for a softer texture, but rolled oats can also be used if you prefer a chewier cup.
What You Need for Banana Oatmeal Cups
- 2 ripe bananas, mashed
- 2 cups quick oats
- 1 cup milk (dairy or non-dairy)
- 1 egg
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
⏱️ Time: 25 mins🍽️ Yields: 12 cups
How to Make Banana Oatmeal Cups
Step 1: Mix Wet and Dry
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. In a large bowl, mash the ripe bananas well. Add the milk, egg, maple syrup, and vanilla extract. Stir until everything is combined. In a separate bowl, mix the oats, baking powder, and cinnamon.
Step 2: Combine and Bake
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Spoon the mixture evenly into the prepared muffin cups, filling each almost to the top. Bake for 20-22 minutes, or until the tops are set and lightly golden. Let them cool in the muffin tin for a few minutes before moving them to a wire rack.
📝 Final Note
Store these banana oatmeal cups in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They are great warm or cold!
Blueberry Banana Baked Oatmeal Cups
Add a burst of juicy fruit to your morning with these blueberry banana baked oatmeal cups. They are moist, flavorful, and a great way to make breakfast exciting and simple.
Key Ingredients & Tips for Blueberry Banana Oatmeal Cups
- Fresh or Frozen Blueberries: Both work wonderfully! If using frozen, toss them in a tablespoon of flour before adding to prevent them from sinking.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can make the oatmeal cups tough.
- Sweetener Options: Adjust the amount of maple syrup or honey to your liking, depending on how sweet your bananas are.
What You Need for Blueberry Banana Baked Oatmeal Cups
- 2 1/2 cups rolled oats
- 2 ripe bananas, mashed
- 1 cup fresh or frozen blueberries
- 1 1/2 cups milk (dairy or non-dairy)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
⏱️ Time: 30 mins🍽️ Yields: 12 cups
How to Make Blueberry Banana Baked Oatmeal Cups
Step 1: Prep the Batter
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, mash the bananas. Add the milk, maple syrup, vanilla extract, baking powder, and salt. Stir these wet ingredients together until they are well combined.
Step 2: Add Oats & Bake
Fold in the rolled oats and blueberries. Mix gently until everything is evenly distributed. Spoon the oatmeal mixture into the prepared muffin cups. Bake for 25-30 minutes, or until the tops are set and lightly golden. Let cool in the pan for a few minutes before removing and serving.
📝 Final Note
These blueberry banana oatmeal cups can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 1 month; simply thaw overnight or reheat in the microwave.
